Chocolate-Filled Mango Cupcakes with Cherry Frosting

Above: Finished cupcake revealing the chocolate center.

Elsa admiring the finished cupcake.

I came up with this while planning my daughter’s fifth birthday party. I wanted a tropical theme to celebrate her roots (she is half Dominican and spent her first 4 years there) but I also needed to incorporate chocolate, my daughter’s favorite food.

Chocolate-Filled Mango Cupcakes with Cherry Frosting
Prep time
Cook time
Total time
These have a yummy surprise in the middle!
Recipe type: Dessert
Serves: 12
  • Cupcakes:
  • 3¾ cup cake flour
  • 3 tsp baking powder
  • 1 cup sugar
  • ½ stick butter
  • 1½ cup lowfat greek yogurt
  • 2 eggs
  • 2 egg whites
  • ½ cup coconut milk
  • 1 tsp vanilla
  • 1 cup mango puree (frozen mango is a good option if fresh isn't available)
  • Hershey's Dark Chocolate kisses
  • Frosting:
  • 1 pkg Lowfat (Neufachatel) cream cheese
  • 1 cup pureed cherries
  • ¾ c white sugar
  • Dark Chocolate chocolate chips for garnish
  1. Cupcakes:
  2. Puree mango in a food processor.
  3. In a bowl, mix with an electric beater the sugar and butter until creamy.
  4. Add in the whole eggs, coconut milk, vanilla, greek yogurt and mango puree
  5. Sift the dry ingredients into the bowl with the wet ingredients: flour and baking powder.
  6. Mix well.
  7. In a separate bowl, beat the egg whites until soft peaks form, set aside
  8. Fold egg whites into the cupcake batter and gently mix.
  9. Preheat oven to 350 degrees.
  10. Line cupcake tins with paper wrappers.
  11. Put two tablespoons of batter in the middle of each cupcake well and lace an unwrapped Hershey Kiss on top of the batter.
  12. Fill the cupcake wells with batter to the top.
  13. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  14. Frosting:
  15. Puree cherries and drain off any excess juice
  16. Mix cherries with cream cheese and sugar
  17. When cupcakes have cooled, frost and garnish with a chocolate chip.
For the frosting, fresh cherries are better than frozen because there is less liquid and the frosting is better consistency. If you have to use frozen, puree first and drain the juice as much as possible.


Cupcake pan with 2 tbsp of batter in each and the Hershey Kiss
The cupcakes cooling…





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Eliza Alys Young, aka CreativEliza, is a free spirit, world traveler, creative expert, and part of multicultural family… Eliza shares her time between the US, Dominican Republic and beyond. When she is not caring for her high-energy kids, writing her poetry or for her blog, creating art or cooking up a storm, she is designing for her own company, Design Intense.

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